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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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âA new addition to my repertoire, these rustic muffins with just a touch of feta cheese are very popular already, says Rebecca Lindamood of Belfast, New York. They make a fabulous accompaniment to soups and salads, are super-quick to whip up from scratch and so satisfying!â Ingredients:
6 bacon strips, diced |
1/2 cup butter, softened |
2 tablespoons sugar |
1 egg |
1/2 cup sour cream |
1/2 cup whole milk |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup crumbled feta cheese |
1/4 cup finely chopped onion |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
Directions:
1. In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy; beat in egg.
2. Combine sour cream and milk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream mixture just until moistened. Fold in the bacon, feta cheese, onion and 1/4 cup spinach (save remaining spinach for another use).
3. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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